Homemade almond milk is incomparable to the store-bought stuff. Once you try it, it might be hard to go back. It provides the perfect creamy base for this tasty smoothie that adds color and freshness to every brunch menu.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 1 to 2 servings |
Ingredients
- 1 cup blanched almonds
- 3 cups boiling water
- Pinch kosher salt
- 3/4 teaspoon vanilla extract
- 1/2 cup frozen kale
- 1 cup frozen strawberries
- 1 fresh banana
- 2 pitted Medjool dates
- 3/4 teaspoon grated fresh ginger
- 1/4 teaspoon ground turmeric
- 2 teaspoons chia seeds
- 1 scoop collagen, optional
- Pinch kosher salt
Instructions
- For the homemade almond milk: Combine the almonds, water and salt in a high-powered blender. Process until well-emulsified, a few minutes.
- Rinse a piece of cheesecloth (double thickness) with cold water and wring thoroughly.
- Line a fine-mesh sieve with the prepared cheesecloth and place over a bowl. Pour about a third of the almond mixture through the lined sieve, wringing and squeezing the cheesecloth to extract as much liquid from the pulp as possible. Discard the ball of almond pulp when no more liquid can be extracted. Rinse the cheesecloth well in cold water and proceed with the next batch, repeating the process until you have made your way through all of the almond mixture. Discard the cheesecloth and strain the almond milk through the sieve once more. Add the vanilla.
- For the smoothie: Add the kale, frozen strawberries, banana, dates, ginger, turmeric, chia seeds, 1 cup homemade almond milk, 1/2 cup water, collagen if using and salt to a high-powered blender (in that order). Blend until smooth, stopping to scrape down the sides if needed.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 610 |
| Total Fat | 40 g |
| Saturated Fat | 3 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 14 g |
| Sugar | 30 g |
| Protein | 18 g |
| Cholesterol | 0 mg |
| Sodium | 152 mg |
Reviews
Absolutely delicious! I had some blueberries I needed to use so added those too. This will be a staple morning go to moving forward! I’ll never buy almond milk again! It was way too easy to make it, especially considering the homemade version does not have the stabilizers store bought has
This was delicious, and I appreciate the added ingredients for health. I used purchased unsweetened almond milk for the convenience. Ginger adds a nice flavor.
I don’t think I’ll ever by almond milk again. I too didn’t see the boiling water or blanched almonds on TV but found that when I poured boiling water over raw almonds, let it sit, I was able to rub off the skins. A little work but the bag of almonds was $10 so worth the effort. Then followed the directions and it was excellent. I didn’t even add vanilla. Creamy and luxurious and I don’t have the best blender either. I have a Ninja. You just have to process it for a couple min.
In lieu of boiling water, you can soak the almonds overnight (12 hours).
Made as per Chef’s direction on the show. Grim and unpalatable. Can’t believe this is anyone’s fave.
The recipe says boiling water. He didn’t say that on the show. So what?
I haven’t made this but have a question. On the show just now it looked like whole almonds were used & cold tap water-yet the recipe shown here uses blanched almonds & boiling water????